Sous Chef

Description

This role centers on the comprehensive oversight of all culinary activities within a dynamic food service environment. The individual will be instrumental in fostering a high-performing kitchen team, ensuring exceptional food quality, and optimizing operational efficiency. This position demands a hands-on leader who can cultivate talent, maintain rigorous standards, and contribute to the creation of memorable dining experiences.

Responsibilities and Duties

- Culinary Team Leadership and Growth: Guide, educate, and empower kitchen personnel to achieve peak performance and maintain uniformity in culinary execution. - Menu and Recipe Development: Contribute to the strategic planning and innovation of menu offerings and recipe formulations. - Food Preparation and Execution: Skillfully prepare a diverse range of hot and cold dishes, adhering to precise specifications and client requests. - Quality and Presentation Assurance: Uphold stringent standards for food quality, presentation, and consistency. - Inventory and Sanitation Management: Ensure the proper handling, storage, and rotation of all food items, strictly adhering to sanitation regulations and established standards. - Operational Support: Provide active assistance in daily operations to guarantee seamless restaurant functionality. Cost Management: Monitor and maintain food costs within established budgetary parameters.

Qualifications and Requirements

- A minimum of five years of practical experience within a professional kitchen setting. - Possession of a fundamental food hygiene certification. - A strong preference for those who have aquired an advanced food safety audit certificate. - Demonstrated ability to lead and develop a culinary team. - A keen eye for detail and a passion for culinary excellence. - Proven capacity to manage food costs effectively. - Strong understanding of food safety and sanitation protocols.

Working Condition

Salary

Basic Salary 3500